There are simple pleasures in life that make our day. This Chinese Air-Fry Pork Belly is definitely one of them. Crispy on the outside and juicy within, these mouth-watering pieces of meat nuggets are perfect for any occasion.
This Chinese Air-fry Pork belly is heavenly for two reasons: 1) the use of tempura flour for optimal crispiness and 2) the kick-ass marinade is the perfect combination of sheer umami-ness.
Gogi tempura flour.
Originally, the recipe requires the pork belly to be deep fried. Now, there’s absolutely nothing wrong with that. After all, deep fried foods are the most delicious (IMHO). However, thanks to the invention of air fryers, it could mimic the results of deep frying with a tiny amount of oil.
So I decided to put this recipe to the air-fryer test. I brushed a layer of oil on both sides of the meat and air-fry at 185°C for 6 minutes each side. The result was amazing. Or you could also deep fry them in hot oil, just be wary of oil splatter. Either way, they will taste perfect.
Ingredients:
500 to 600g pork belly – sliced about 1½ -inch thickness
½ cup tempura flour* (I’m using Gogi brand)
Marinade:
1 cube red fermented bean curd (Nam Yee 南乳)
1 tbsp chopped garlic
1 tsp Chinese cooking wine
¼ tsp salt
1 tbsp sugar
1 tsp fish sauce
2 tsp light soy sauce
½ tsp dark soy sauce
½ tsp Chinese five-spice powder
Pepper to taste
*Note: If unavailable, substitute with 4 tbsp plain flour + 2 tbsp rice flour + 2 tbsp corn Flour
Serves 4
Adapted from here
The line up.
In a small bowl, mix together all the ingredients of the marinade.
Trim off skin on the pork belly slices.
Place pork belly in a large bowl and massage the marinade into the meat.
Refrigerate for 4 hours or overnight in the fridge.
Bring the pork belly to room temperature before cooking.
Lightly coat each side of the pork belly with tempura flour and set aside for 10 mins.
Brush or spray a little oil on both sides of the pork belly and air-fry at 185°C/190°C for 12 mins, 6 mins on each side.
Serve warm.
- 500 to 600g pork belly – sliced about 1½ -inch thickness
- ½ cup tempura flour* (I’m using Gogi brand)
- Marinade:
- 1 cube red fermented bean curd (Nam Yee 南乳)
- 1 tbsp chopped garlic
- 1 tsp Chinese cooking wine
- ¼ tsp salt
- 1 tbsp sugar
- 1 tsp fish sauce
- 2 tsp light soy sauce
- ½ tsp dark soy sauce
- ½ tsp Chinese five-spice powder
- Pepper to taste
- *Note: If unavailable, substitute with 2 tbsp plain flour + 1 tbsp rice flour + 1 tbsp corn Flour
- In a small bowl, mix together all the ingredients of the marinade.
- Trim off skin on the pork belly slices.
- Place pork belly in a large bowl and massage the marinade into the meat.
- Refrigerate for 4 hours or overnight in the fridge.
- Bring the pork belly to room temperature before cooking.
- Lightly coat each side of the pork belly with tempura flour and set aside for 10 mins.
- Brush or spray a little oil on both sides of the pork belly and air-fry at 185°C/190°C for 12 mins, 6 mins on each side.
- Serve warm.
- Crispy Fried Fish Bones - March 15, 2021
- Thai Style Prawn with Glass Noodle - February 1, 2021
- Thai Style Steamed Sea Bass - January 26, 2021
